Chicken and Biscuits Casserole

INGREDIENTS:

2 cans (10.5 ounces each) condensed cream of chicken soup, undiluted

1 cup milk

1 teaspoon garlic powder

1 teaspoon poultry seasoning

1/2 teaspoon black pepper

1 (12 oz) can refrigerated biscuits

1 cup frozen peas and carrots

1 cup cheddar cheese, grated

3 cups cooked chicken, shredded or chopped

Kosher salt, to taste

DIRECTIONS:

Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray.

To a large bowl, add chicken soup, milk, garlic powder, poultry seasoning, and black pepper and whisk to combine.

Separate biscuits and cut each biscuit into 4 pieces. Add biscuits to soup mixture and stir to combine.

Add peas and carrots, chicken, and cheddar cheese and again, stir to combine. Transfer mixture to prepared baking dish.

Bake until biscuits puff up and are golden brown in places, 35-45 minutes.

Let cool 5 minutes before serving. Enjoy!